A recipe which is perfect for backcountry adventures. Both onions and sweet potatoes are best stored at room temperature, making them really good sources of fresh vegetables for traveling to more remote destinations.
This time I used a Moroccan spice blend, but it would be just as delicious with Indian curry powder.
1 x small onion
1 tablespoon of Moroccan spice mix
1 x small sweet potato
1 x can chopped tomatoes
1 x can of chickpeas
½ cup of instant couscous
Bring ½ cup of water to the boil. Add couscous with a drizzle of oil, mix and set aside off the heat.
Finely dice your onion and cut sweet potato into 1cm dice. Heat a small amount of oil over medium heat in a frying pan, add the onion and cook for 2 minutes until softened but not colored. Add spice mix and cook for 1 minute before adding sweet potato, tomatoes and one can of water. Season well with salt and pepper.
Bring to the boil and cook over high heat for 8-10 minutes or until sweet potato have cooked through. Add drained chickpeas and use a fork to lightly crush some of the sweet potato and chickpeas.
Fluff the couscous with a fork, divide between plates, top with Moroccan stew.
Don’t be tempted to buy a larger sweet potato. Once diced, a small potato will go a long way.
Keep your onions separate from all other fresh ingredients while in storage, as they can make other vegetables spoil more quickly.
Top with any dried fruit you have for snacks.
- Any canned beans
- Can be served with rice or any other grain of your choice
- A green pepper will store well for up to 4 days and would make a great addition to this recipe
- Indian inspired flavors work well with these ingredients